Retro Recipe Revival: Moroccan-style Chicken with Lentils

Retro Recipe Revival: Moroccan-style Chicken with Lentils
Posted in: Recipes
By tower
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Retro Recipe Revival: Moroccan-style Chicken with Lentils

It’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the early to mid-90s. This week’s Retro Recipe Revival is light an summery and perfect to eat whilst sat on a sun-drenched veranda. Yes, summer is finally here as we we bring you Moroccan-style Chicken with Lentils.

Recommended appliance

Tower 6 Litre One-Touch Pressure Cooker Total time to table: 55 minutes Total Cost Per Serving: £1.42 Contains Nuts? No Suitable for Vegetarians? No Serves: 4

Ingredients

  • x 8 boneless skinless chicken thighs
  • x 2 garlic cloves (crushed)
  • x 1 large onion (finely sliced)
  • x 1 cinnamon stick
  • x 1 tsp ground cumin
  • x 1 tsp coriander seeds
  • x tbspn sesame seeds
  • x 1 tsp sweet paprika
  • x 2 tbspns olive oil
  • x 1 tbspn tomato ketchup
  • 50g split red lentils
  • 400g can chopped tomatoes
  • 700ml chicken stock
  • 200g whole dried prunes
  • Dollop of fresh yoghurt (to serve)
  • Couscous (to serve)
Retro_Recipe_Moroccan_Chicken_Thighs

Preparation

  • Rub x 1 teaspoon of the olive oil into the chicken thighs. Then, mix the garlic, cumin, coriander, and paprika together and rub the paste formed all over the chicken on both sides.
  • Heat the pressure cooker over a medium heat for a minute or two and then add the chicken thighs, cooking for around 5 minutes until golden brown on both sides.
  • Remove the thighs and set aside on a plate. Next, turn down the heat, add the remaining oil and fry the onion for around 5 minutes until softened.
  • Stir in the rest of the ingredients apart from the mint and the rice, place the chicken thighs on top and pour in the residual juices. Close the lid and bring up to full pressure and cook for around 15 minutes.
  • Release the pressure using the natural release method and leave to rest for around 5 minutes or so. This will give the chicken chance to reabsorb some of the moisture that has come to the surface during cooking.

Serving

  • Serve on a bed of couscous, placing the chicken thighs on top and scattering the lot with a few sesame seeds. Top things off with a dollop of fresh yoghurt should you so wish.
If you’d like to try this recipe or others from the Retro Recipe Revival series, head over to our Pressure Cookers and Food Preparation pages before you get started. There you’ll find all sorts of useful appliances (in addition to those mentioned here) that can help you rustle up these fantastic meals in minutes!
10 June 2015
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